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Michael Cheng, Ph.D.

Director, Food and Beverage Program

Office:

HM 158

Phone:

305-919-4506 (Business)

Email:


EDUCATION

Ph.D. in Hospitality Management, 2012
College of Human Sciences, Iowa State University, Ames, Iowa
Dissertation: A competency model for Culinology® graduates: Evaluation of the Research Chefs Association’s Bachelor of Science in Culinology® core competencies

M.S. in Nutritional Science and Dietetics, 1995
College of Education and Human Sciences, University of Nebraska-Lincoln, Lincoln, Nebraska
Dissertation: Formulation of a model ground beef loaf system

B.S. in Foodservice Administration, 1993
College of Education and Human Sciences, University of Nebraska-Lincoln, Lincoln, Nebraska

AREAS OF EXPERTISE

  • Culinology competencies
  • Curriculum development
  • Event planning
  • Food Product Development
  • Hospitality Management competencies
  • Instructional design
  • Restaurant and Foodservice Management

OFFICE HOURS

  • Monday-Friday from 10:00:00 AM to 12:00:00 PM in HM 158

PUBLICATIONS IN DISCIPLINE

Published or Accepted Refereed Journal Publications


Cheng, M., Ogbeide, C. & Hamouz, F. (2011). The Development of Culinary Arts and Food Science into a New Academic Discipline – Culinology®, Journal of Culinary Science and Technology. 9 (1) 17-26.

Bissett, B. L., Cheng, M., Brannan, R. G. (2010). A Qualitative Assessment of Culinary Science Competencies Defined by the Research Chef’s Association, Journal of Culinary Science and Technology. 7 (4) 285-293.

Bissett, R. L., Cheng, M., Brannan, R. G. (2010). A Quantitative Assessment of the Research Chefs Association Core Competencies for the Practicing Culinologist, Journal of Food Science Education. 9 (1) 11-18.

Cheng, M., Bosselman, R. (2016). An Evaluation of the Research Chefs Association’s Bachelor of Science in Culinology Core Competencies, Journal of Hospitality and Tourism Education. 28 (3) 127*141.

Submitted Refereed Journal Publications


REFEREED PRESENTATIONS

Cheng, M. (2014-2015). Copper Skillet Culinary Competition, International Association of Conference Centres. Miami, Florida, USA, 04/15/2015.

Cheng, M. (2014-2015). The Intersecting Worlds of the Food Scientist and the Chef, 2nd Annual Molecular Gastronomy Workshop at University College Cork, Ireland. Cork, IRL, 06/18/2014.

Cheng, M., Amin, S. A., Chong, L. C. (2014-2015). From Idea to Protocept in Record Time: Culinology® 4.0: The Next Wave in Asia., Research Chefs Association Annual Conference and Culinology Expo. Portland, Oregon, USA, 03/20/2014.

Cheng, M. (2014-2015). Blendability: Healthy Alternatives to Ground Protein Products, Research Chefs Association Annual Conference and Culinology Expo. Portland, Oregon, USA, 03/21/2014.

Cheng, M., Traynor, M. (2013-2014). Culinology 4.0 in the U.S. and abroad - Closing the Gap between the Culinary Gold Standard and the Commercialization Process, Minnesota Institute of Food Technologists . Minneapolis, Minnesota, USA, 11/19/2013.

BIOGRAPHY

Dr. Michael Cheng is a tenured Associate Professor and Director of the Food and Beverage Program at the Chaplin School of Hospitality & Tourism Management.  Dr. Cheng has subject matter expertise in food product development, introductory food science, Culinology, restaurant development, sensory analysis, facility layout and design, as well as food and beverage management. Prior to joining Florida International University, Dr. Cheng served as Department Chair, Director of Global Studies and MBA Programs, and Professor of Culinology at Southwest Minnesota State University.

Dr. Cheng received both his B.S. and M.S. in Restaurant/Foodservice Management from the University of Nebraska-Lincoln, and his Ph.D. in Hospitality Management from Iowa State University. He brings over 20 years of experience in teaching and learning in Culinology and Hospitality Management, and established the world’s first and only academic discipline that blends culinary arts and food science, Culinology. The Vilcek Foundation recognized his achievements by placing Dr. Cheng as a finalist in the Vilcek Prize for Creative Promise in the Culinary Arts in 2010. He has been twice honored by the Research Chefs Association (RCA) with the President’s Award for his continued innovation, dedication, leadership and extraordinary contributions to the RCA community. Since the inception of the first Culinology degree program at Nebraska, Dr. Cheng has been involved with establishing other Culinology programs, including University of Nebraska-Lincoln, Southwest Minnesota State University and Taylor’s University, Malaysia. Dr. Cheng was invited by the National Restaurant Association to be on a panel of Culinology experts at the 2006 Restaurant, Hotel-Motel Show in Chicago, has presented at various national and international conferences, such as the Molecular Gastronomy Workshop at University College Cork, Ireland, the Research Chefs Association Culinology Expo, the League for Innovation, and the National Institute for Staff and Institutional Development. In addition, he has also been invited to judge several culinary competitions in Florida, Nebraska, and Minnesota. Dr. Cheng is also a published author of several peer-reviewed articles on Culinology competencies, and has been awarded close to $1million in public and private funded research. He continues to volunteer and serve on the Education Committee for the Research Chefs Association. Dr. Cheng is a native of Malaysia.

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